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Fullblood Wagyu Beef Katsu Sando
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Jonathon Pepera
Take the Fullblood Wagyu zabuton steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE SAUCE
Combine the garlic powder, onion powder, and sake in a small saucepan.
Cook for 2 minutes on medium heat or until it has reduced down to a syrup.
Remove from the heat.
Add the honey, oyster sauce, Worcestershire sauce, and ketchup to the saucepan.
Place the saucepan back on the stove. Cook for about 2 minutes until the sauce has thickened.
Remove from the heat, and let it cool to room temperature. Reserve.
PREPARING THE FULLBLOOD WAGYU ZABUTON STEAK
Cut the Fullblood Wagyu zabuton steak into two portions (make them the size and shape of the white bread slices).
Heat about 2 cups of canola oil in a large, shallow pan over medium heat.
Season the steak with kosher salt and freshly ground black pepper.
Dust the steak in the flour, and shake off any excess flour.
Whip the 2 eggs in a bowl. This is your egg wash.
Place the panko bread crumbs in a separate bowl.
Dip the floured steaks into the egg wash.
Remove the steaks from the egg wash, and place them in a bowl with the panko bread crumbs.
Completely coat all sides of the steak.
Once the canola oil has reached 350°F, place the steaks gently into the pan.
Cook the steaks for 1 minute on each side or until golden brown.
Remove them from the oil/pan, and place them on a tray lined with a paper towel.
Season the fried Fullblood Wagyu steaks with kosher salt.
Drizzle katsu sauce on top of the steaks.
Place each piece of steak between two slices of toasted white bread.
Cut off the edges/crust. Then, cut the sandwiches in half (or quarters) before serving.
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